Wednesday, May 22, 2013

Cake: Chocolate-Coconut-Coffee Rum Cake

Now that was a mouthful (insert Michael Scott quote here). Initially I had intended to post a 'Coconut Rum with Chocolate Cupcake' recipe I concocted about a week ago, but alas I didn't get the chance to take a photo of it (yup, it was that good). So the day before yesterday I promised Mama Lemon that I'd bake her something similar just slightly less fattening, less sweeter and in the form of a cake. However, on this recipe I adjusted the amount of sugar because seriously, what I made for my mom was more like flavored bread.Now, I'm not a fan of coffee and alcohol, but this cake my friends is pretty darn good. You can't taste the bitterness of the coffee or the burning sensation of the alcohol, but pure subtleness. I topped each slice of cake with homemade whip cream, diced strawberries and toasted coconuts, and I must say each bite was a party in my mouth. If you were wondering how that feels like, give this recipe a try!

Makes 1 loafIngredients

3 large eggs, separated

1/2 cup granulated sugar

3/4 cup brown sugar

1/2 cup coconut oil

1/3 cup coconut milk

1/2 cup unsweetened cocoa powder

3 tablespoons instant coffee powder

2 cups flour

1 1/2tsp baking soda

1/2 tsp salt

1 cup kahlua

1 cup heavy cream

1 tablespoon confectioners' sugar

1 tablespoon kahlua

1 cup diced strawberries

1/4 cup toasted shredded coconut

Directions

Preheat oven to 350°F and line parchment paper on the bottom of a bread/meatloaf pan.

In a large saucepan over medium heat, simmer kahlua, coffee powder, and coconut oil. Slowly whisk in chocolate powder until it reaches a creamy texture. Remove from heat and let cool for 5 minutes.